Penn State - Leveraging Indigenous Knowledge - Open 2011
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  • Introductions – 2 mins each giving overview of who we are and what we do – 1 slide eachWhat is Indigenous Knowledge? – Audrey for 5-10 minsIndigenous Knowledge & Entrepreneurship – Khanjan – 5-7minsSynergy between Indigenous & Academic Knowledge: A social venture in Ethiopia – 10-15 minsAcademIK Connections Video series – 3-5 minsVideo 1 – Carolyn Sachs?Video 2 – Duarte Morais?Video 3 – Bruce Martin?New and Exciting at HESE@PSU – 2 mins at end
  • Placeholder for a HESE Slide..with a bunch of photos
  • ICIK at Penn State Interinstitutional Consortium for Indigenous Knowledge was established at Penn State in 1995 To foster INreach to the academy that is integral to OUTreach from the academy (graphic?) 2004 survey of Penn State teaching, research and extension staff identified 4 significant barriers to the use of indigenous knowledge by academics: Geography, Rank, Discipline and Lack of Peer Support were barriers. AcademIK Connections is a HESE/ICIK strategies to overcome lack of peer support 
  • Priscilla Settee, Ph.D., University of SaskatchewanCanadian International Development Agency   
  • Backdrop to tell the Wimbi story…as an example of IK and how it is passed down generation to generation
  • Khanjan – 5-10mins
  • Sticky informationEmbodied in people, places organization  essentially the contextKey and marginalized stakeholders / constraints/ resources to be considered in the design process  sustainable solutions
  • Frugal Engineering
  • Bruce Martin + Discussion?

Penn State - Leveraging Indigenous Knowledge - Open 2011 Penn State - Leveraging Indigenous Knowledge - Open 2011 Presentation Transcript

  • Leveraging Indigenous Knowledge to Foster Developmental Entrepreneurship
    Khanjan Mehta, Audrey Maretzki, Greg Ziegler
    The Pennsylvania State University
  • Roadmap
    Introductions
    What is Indigenous Knowledge?
    Indigenous Knowledge & Entrepreneurship
    Synergy between Indigenous & Academic Knowledge: A social venture in Ethiopia
    AcademIK Connections Video series
  • Intro: HESE @ Penn State
  • ICIK @ Penn State
    ICIK is the only global indigenous knowledge resource center in the US
     
    INreach + OUTreach
    Four significant barriers to the use of indigenous knowledge by academics:
    Geography
    Rank
    Discipline
    Lack of Peer Support
  • Indigenous Knowledge
    …is the accumulated experience, wisdom and know-how of a local environment that has been developed over many generations through careful observation, listening, experimentation and adaptation
  • Indigenous Knowledge
    …is held by communities rather than individuals, and is embedded in community practices, rituals and relationships
  • Indigenous Knowledge
    …is not frozen in time
  • Indigenous Knowledge
    …is unique to a culture and based on the culture’s philosophic and cognitive system
  • Indigenous Knowledge
    …is the basis for decision making pertaining to governance, food security, human and animal health, childhood development and education and natural resource management
  • Two little boys and their porridge
  • Indigenous Knowledge + Entrepreneurship
  • Farming Techniques
  • Fishing
  • Medicine
  • Honey as an antiseptic
  • Sticky Information
    Info embodied in the people, places, structures
  • 17
  • 18
  • 19
  • 20
  • 21
  • Injera – the bread of Ethiopia
    Greg Ziegler
    Department of Food Science
    341 Food Science Building
    grz1@psu.edu
  • Geography
  • People/Culture
  • Injera
  • T’eff (Eragrostistef(Zucc) Trotter)endemic, smallest cultivated grain, drought resistant.
  • Making Injera
    Teff flour
    Water
    Mix
    Irsho
    Irsho
    Ferment 30-72 h @ RT
    10% of fermented paste
    Boil 2-5 min. (absit)
    3X Water
    Ferment 1-2 h
    Bake* 3-4 min. 1 side
    Why remove the irsho, as it takes away a significant amount of protein and vitamins?
    *425-450ºF, 218-232ºC
  • While protein content decreases and the profile of essential amino acids appears to worsen, the overall protein digestibility may be improved by the removal of antinutritional factors such as polyphenols and phytates.
  • Related projects
    Establish an entrepreneurial injera business in Ethiopia (currently using student teams).
    Design of an injera making machine
    Scale up and optimize fermentation process for productivity and nutritional quality
    Reformulate injera for cost and nutritional quality
    FD SC 497Z, Food Product and Process Design for African Markets
  • Bringing IK into the Classroom
    www.youtube.com/hesepsu
  • AcademIK Connections 2.0
  • 42
    Global Jugaad Commons
    Cross-pollinating concepts across cultures